Description
Hearty steak and mashed potatoes bring comfort and satisfaction to dinner tables across North America. Juicy, perfectly seared ribeye nestled beside creamy, buttery potatoes creates a classic meal that satisfies deep hunger and culinary cravings you’ll savor with each delicious bite.
Ingredients
Scale
Steak:
Main Proteins:
- 24 steaks (ribeye, sirloin, filet mignon, or New York strip)
Cooking Fats and Aromatics:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme (optional)
Seasonings:
- Salt
- Black pepper
Mashed Potatoes:
Main Ingredients:
- 2 pounds (900 grams) Yukon Gold or Russet potatoes, peeled and cubed
Dairy and Creaminess:
- ½ cup (120 milliliters) milk or heavy cream (warmed)
- ¼ cup (60 grams) unsalted butter
Seasonings:
- Salt
- Black pepper
Instructions
- Prepare potatoes by peeling and cutting into uniform cubes, ensuring even cooking and texture.
- Transfer potato cubes into a spacious pot, submerging completely with cold water and introducing a hearty salt sprinkle for enhanced flavor.
- Position pot on stovetop and escalate heat to medium-high, allowing water to reach a vigorous boil and potatoes to simmer until exceptionally tender, approximately 15-20 minutes.
- Carefully drain potatoes using a colander, then return them to the original cooking vessel.
- Incorporate butter and warmed dairy liquid, using a masher or ricer to transform potatoes into a silky, lump-free consistency.
- Season the mashed potatoes with salt and freshly cracked pepper, adjusting to personal taste preferences.
- Gently cover the potato mixture to maintain warmth and prevent surface cooling while preparing accompanying elements.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest mashed potatoes that absorb butter and milk perfectly.
- Warm the milk or cream before adding to potatoes to prevent cooling the mixture and maintain a smooth, velvety texture.
- Use a potato masher or ricer for consistent texture, avoiding overworking the potatoes to prevent a gluey consistency.
- For a dairy-free version, substitute butter with olive oil and milk with vegetable broth or unsweetened plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 450
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg